QUICK GNOCCHI
An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.
Provided by Sandy Metzler
Categories World Cuisine Recipes European Italian
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
- Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
- Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
- Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 91.3 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 4.2 g, Protein 14.8 g, SaturatedFat 1 g, Sodium 1224.6 mg, Sugar 1.3 g
QUICK POTATO GNOCCHI
Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.
Provided by John Becker
Categories Quick & Easy Dinner Potato Pasta Kid-Friendly Soy Free Tree Nut Free Vegetarian
Yield About 60 gnocchi; 4 servings
Number Of Ingredients 6
Steps:
- Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
- Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
- Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
- Spoon gnocchi into bowls and top as desired.
INSTANT POTATO GNOCCHI
This tasty gnocchi is much easier than it looks and contains almost no saturated fat. "Just serve with your favorite jarred pasta sauce, and you're set!" Sarah Ott - Blanchardville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potato flakes in a large bowl. Stir in boiling water; add egg. Stir in flour and seasonings. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon. Serve with sauce; sprinkle with cheese if desired.
Nutrition Facts : Calories 250 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 126mg sodium, Carbohydrate 50g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
INSTANT POTATO GNOCCHI
A quick and easy version of a robust Italian winter dish. It's versatile - use these "dumplings" as a pasta or a foundation for the entree (maybe my Smothered Mushroom Chicken? #113125). This recipe doubles or triples and works well with a simple tomato sauce, butter and sage, or with butter or good olive oil add a grind of black pepper and some Parmesan cheese. For my Smothered Mushroom Chicken recipe, this should be tripled.
Provided by SmHerndon
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
- FOLD in the egg and salt with a wooden or plastic spoon or spatula.
- ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
- TURN dough out onto a well floured surface and knead lightly into a ball.
- You want just be able to work with the mixture without it sticking unduly- but too much flour will result in gnocchi that are more lead than light.
- CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.
- Cut into bite-size pieces.
- You can dust lightly with flour or semolina and set aside for a few hours.
- TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).
- As the gnocchi rise to the top of the pot, remove them with a slotted spoon and put them in a sieve over a plate to drain further until you are ready to serve.
- Repeat until all are cooked.
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- Be sure to boil, peel and rice the potatoes when you are ready to make the dough and continue with the recipe. They should be riced when hot, and cooled off quickly.
- Once your potatoes are riced, spread them out on a board or worktop and add the flour on top. Start with the lesser amount of flour as you can always add more. Less flour will result in lighter potato gnocchi.
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- Whisk together the instant potatoes with the hot water and season with the salt and let the mixture come to room temperature. Whisk in the egg and stir in the flour and nutmeg. Form the dough into a ball and refrigerate for 10 minutes.
- Dust a cutting board with flour and cut the ball of dough into quarters. Place one of the quarters onto the dusted cutting board and roll out into a long coil or rope. Using a butter knife or bench scraper, cut the dough into 1/2-inch pieces and place onto a flour dusted sheet pan. Place the sheet pan in the freezer while you continue with the remaining dough.
- To make the sauce, heat a large dutch oven over medium high heat and add the olive oil and the onions and garlic and season with salt. Cook the onions and garlic until translucent, about 6 minutes. Stir in the spices and add the tomato paste, cooking for another 3 minutes. Deglaze the pan with the white wine and add in the tomatoes. Reduce the heat to low and cook for about 30 minutes.
- Bring a large pot of water to a boil and season generously with salt. When boiling, add in the gnocchi. When the gnocchi floats to the top of the water, cook for an additional 2 minutes. Add the gnocchi and a little bit of pasta water to the pot with the sauce and stir to coat. Stir in the basil and Parmesan cheese. Plate and top with additional cheese and basil if desired.
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